If you’re craving something vibrant, flavorful, and downright satisfying on a weeknight, this Quick Thai Shrimp Curry with Pineapple Recipe is an absolute game-changer. Imagine tender jumbo shrimp swimming in a luscious coconut curry broth, brightened by sweet, juicy pineapple and fresh veggies—it’s a tropical flavor fiesta in every bite that comes together faster than you’d expect. Whether you’re cooking for your family or impressing friends, this dish brings a perfect balance of spice, sweetness, and creaminess that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in making your curry lively and delicious. From the silky coconut milk that forms the rich base to the fresh pineapple that adds a unique burst of sweetness, every item enhances the dish’s depth and color.
- Oil: Use a neutral oil for sautéing to prevent overpowering the curry flavors.
- Zucchinis (2 small-medium, diced): Adds a tender texture and subtle earthiness to balance the curry’s spice.
- Red peppers (2 small-medium, cut into strips): Bring vibrant color and a sweet crunch.
- Onion (1 medium, finely diced): Adds natural sweetness and depth when cooked down.
- Garlic (1 clove, minced): Imparts a savory aroma that ties the flavors together beautifully.
- Raw jumbo shrimp (1 pound): The star protein, juicy and quick to cook for tender bites.
- Thai red curry paste (2 tablespoons): The soul of the dish, delivering authentic heat and complex herbal notes.
- Coconut milk (1 can, 13.6 oz): Creates a creamy, silky sauce that cools the curry’s spice.
- Water (1/2 cup): Helps adjust the sauce’s consistency for perfect coating.
- Pineapple (1 small): Adds natural sweetness and tropical brightness alongside a juicy pop.
How to Make Quick Thai Shrimp Curry with Pineapple Recipe
Step 1: Cook the Vegetables
Start by heating a tablespoon of oil in a large skillet over medium-high heat. Toss in the diced zucchini first, letting them brown nicely for about 3 to 4 minutes—that caramelized edge brings out their mild sweetness. Remove them from the pan and set aside. Next, add the red pepper strips and cook them just long enough to soften slightly but keep their vibrant crunch—about 3 to 4 minutes as well—then set aside with the zucchini. This step allows you to lock in fresh textures while making space to build your curry base.
Step 2: Build the Curry Sauce and Add Shrimp
Add a touch more oil to the now-empty skillet, then gently fry the finely diced onion and minced garlic until translucent and fragrant. This base is what layers sweetness and savoriness into the sauce. Once the aromatics are ready, add your raw jumbo shrimp, cooking until they start to brown and turn pink—this usually takes just a few minutes. Stir in your 2 tablespoons of Thai red curry paste; its rich, spicy complexity will awaken the dish. Pour in the coconut milk and half a cup of water, bringing everything to a lively boil. Let the curry simmer for about 5 minutes, allowing the flavors to meld perfectly.
Step 3: Combine and Finish
Now it’s time to reunite your cooked vegetables with the curry sauce. Add back the zucchini and red peppers, stirring them gently to coat in the creamy sauce. Continue simmering until everything is warmed through and nicely infused with the curry flavor. Just before removing from the heat, fold in the sweet pineapple chunks—this final touch introduces a fresh, juicy contrast that makes this Quick Thai Shrimp Curry with Pineapple Recipe truly shine.
How to Serve Quick Thai Shrimp Curry with Pineapple Recipe
Garnishes
Top your curry with chopped fresh cilantro or Thai basil leaves to add a burst of herbal freshness. A sprinkle of toasted peanuts or cashews provides a delightful crunch that complements the creamy sauce beautifully. For an extra kick, don’t be shy to add sliced red chili or a squeeze of lime juice, balancing sweet and spicy notes perfectly.
Side Dishes
This curry loves company on a bed of jasmine or basmati rice, which soaks up every last drop of the luscious sauce. You can also serve it alongside warm naan bread or even lightly toasted coconut rice to enhance the tropical vibe. Steamed greens or a crisp cucumber salad make excellent refreshing accompaniments for a well-rounded meal.
Creative Ways to Present
For a fun twist, serve the curry in hollowed-out pineapple halves to amp up the presentation and accentuate the tropical flavors. If you want to impress guests, serve it buffet-style with colorful bowls of garnishes and sides, letting everyone customize their plates. Even a simple white bowl with a sprinkle of sesame seeds can elevate this dish to a restaurant-worthy experience at home.
Make Ahead and Storage
Storing Leftovers
Allow your curry to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it easy to enjoy leftovers without sacrificing flavor or texture.
Freezing
This shrimp curry can be frozen for up to one month, but be mindful that shrimp might become slightly firmer after thawing. To preserve the best taste and texture, freeze the curry without rice and store pineapple chunks separately if possible.
Reheating
When reheating, do so gently on the stovetop over low to medium heat to prevent the coconut milk from splitting. Stir occasionally and add a splash of water or coconut milk if the sauce thickens too much. Avoid microwaving on high power to keep the shrimp tender and the flavors vibrant.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking. Pat them dry to avoid excess water in the curry, which could dilute the flavors.
Is Thai red curry paste spicy?
Thai red curry paste typically has a moderate spice level with a blend of chili peppers, herbs, and spices. You can adjust the amount used to suit your preferred heat tolerance.
Can I substitute pineapple for another fruit?
While pineapple adds a unique tropical sweetness and tang, mango or even peaches can be interesting alternatives if you want to experiment with different fruity notes.
What can I serve with this curry if I don’t eat rice?
If rice isn’t an option, try serving the curry over quinoa, cauliflower rice, or even noodles to soak up the delicious sauce while keeping the meal hearty.
Is this recipe gluten-free?
Yes, this Quick Thai Shrimp Curry with Pineapple Recipe is naturally gluten-free as long as the curry paste and other ingredients do not contain gluten additives—always double-check labels if you’re sensitive.
Final Thoughts
This Quick Thai Shrimp Curry with Pineapple Recipe is one of those joyful meals you want to turn to again and again—quick enough for weeknights but impressive enough for guests. Its harmonious blend of creamy, spicy, sweet, and fresh elements makes every spoonful a delight. So grab your ingredients, dive into this vibrant dish, and let your kitchen be filled with the irresistible aromas of a perfect Thai escape.
Print
Quick Thai Shrimp Curry with Pineapple Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Quick Thai Shrimp Curry with Pineapple is a vibrant and flavorful dish featuring tender jumbo shrimp cooked in a fragrant Thai red curry sauce with creamy coconut milk, fresh vegetables, and sweet pineapple chunks. Ready in just 30 minutes, it’s a perfect weeknight meal that brings the taste of Thailand to your table.
Ingredients
Vegetables
- 2 small-medium zucchinis, diced
- 2 small-medium red peppers, cut into strips
- 1 medium onion, finely diced
- 1 clove garlic, minced
- 1 small pineapple, peeled, cored, and cut into chunks
Protein
- 1 pound raw jumbo shrimp, peeled and deveined
Liquids & Sauces
- 1 (13.6 oz) can coconut milk
- 1/2 cup water
Other
- 1 tablespoon oil (vegetable or canola oil recommended)
- 2 tablespoons Thai red curry paste
Instructions
- Cook the vegetables: Heat oil in a large skillet over medium-high heat. Add the diced zucchini and cook until browned, about 3-4 minutes. Remove from the skillet and set aside on a plate. Reheat the pan and add the red pepper strips. Cook for another 3-4 minutes until slightly tender and browned. Remove and set aside with the zucchini.
- Sauté aromatics and shrimp: Add a little more oil to the same skillet if needed. Fry the finely diced onion and minced garlic until the onion becomes translucent and fragrant. Next, add the shrimp and cook until they begin to turn pink and start browning, about 2-3 minutes.
- Add curry and simmer: Stir in the Thai red curry paste to coat the shrimp and aromatics evenly. Pour in the coconut milk and water, stirring to combine. Bring the mixture to a boil, then reduce heat to a simmer and cook for about 5 minutes to meld the flavors and allow the sauce to thicken slightly.
- Combine vegetables and pineapple: Return the cooked zucchini and red peppers to the skillet, stirring to mix them into the curry sauce. Continue simmering just until everything is heated through thoroughly. Remove the skillet from heat and gently stir in the fresh pineapple chunks, adding a burst of sweetness that balances the spicy curry.
- Serve: Spoon the curry into bowls and serve immediately, ideally accompanied by steamed white or jasmine rice and your favorite curry toppings such as fresh cilantro, lime wedges, or chopped peanuts.
Notes
- For a spicier curry, add more Thai red curry paste or include sliced fresh chili peppers in step 3.
- You can substitute shrimp with chicken or tofu for a different protein option.
- To save time, use pre-cut frozen shrimp and canned pineapple chunks.
- Serve with steamed jasmine rice or cauliflower rice for a lower-carb alternative.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
